Cameroon GCE A Level Food Science and Nutrition Paper 2 June 2018 Questions
Download the official June 2018 Cameroon GCE Advanced Level Food Science and Nutrition Paper 2 questions in PDF or read them online here. This past paper is essential for students preparing for their upcoming GCE examinations.
1. (a) Define the following terms as used in food science
(i) Braising
(ii) Roux
(iii) Accompaniment
(iv) Fermentation
(b) explain the term complementary value of proteins
(c) state and explain three functions of proteins
(d) outline any two factors which may affect carbohydrates metabolism
2. (a) Outline three importance of carrying out food tests
(b) state and explain five guidelines to be observed when carrying out food tests
(c) enumerate six basic requirements needed in a food science laboratory when carrying out a food test, clearly stating the use of each
Section B
3. (a) (i) define the term food allergen
(ii) state two causes of food allergy
(iii) enumerate three symptoms of food intolerance
(iv) suggest two ways by which food allergy can be prevented or treated
(b) (i) enumerate eight items that can cause food allergy
(ii) State three risk factors of heart disease
(iii)Advance six reasons why food labels are important
4. (a) (i) define the term anaemia
(ii) Outline three major types of anaemia
(iii) Enumerate five signs and symptoms of anaemia
(b) briefly explain the following health problems
(i) peptic ulcer (ii) Obesity iii. Goiter
